Wednesday, August 29, 2007

No Bake Chocolate Cream Cupcakes



These cupcakes are superb, so good and so light (try using low-fat ingredients).

1/2 cup thawed COOL WHIP Whipped Topping, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 square BAKER'S Semi-Sweet Baking Chocolate, melted, cooled
1 Tbsp. powdered sugar
8 NILLA Wafers


MIX 1/4 cup of the whipped topping, the cream cheese, melted chocolate and sugar until well blended.
PLACE 2 of the wafers in bottom of each of 2 paper-lined medium muffin cups. Cover with 1 Tbsp. of the whipped topping mixture. Repeat layers. Top evenly with remaining whipped topping. Cover.
REFRIGERATE at least 1 hour.

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this